Braised Collards & Black-Eyed Peas
Ingredients
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2 Tbsp olive oil
1/2 medium onion, peeled and chopped (about 3/4 cup)
1 bunch of washed collard greens; trim the stem end, cut the leaves in half along the stem, then cut into strips crosswise
2 tsp red miso
1/2 cup water
1 small piece of kombu kelp (about 3" x 2") (optional but adds great flavor)
2 cloves garlic, peeled and sliced thin
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2 tsp Ararat N35
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Cider vinegar, to taste
2 Tbsp olive oil
1/2 medium onion, peeled and chopped (about 3/4 cup)
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1 Tbsp Sofrico‡
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3/4 cup water
1 tsp red miso
1 package of frozen black-eyed peas*
Salt, to taste
Braised Greens
Black-Eyed Peas
Directions
Braised Greens
In a large skillet with a lid heat the olive oil over medium heat. Add the onion and sauté until translucent (about 5 minutes).
Add the collard greens and cook, stirring frequently, until they are uniformly bright green (about 2-3 minutes).
Add the remaining ingredients with the exception of the cider vinegar, stir well, cover, and cook over low heat just until the greens are tender (about 20-25 minutes).
Season to taste with salt, more spice, and vinegar, as you like.
Black-Eyed Peas
Heat the olive oil in a pot over medium heat with the lid off. Add the onions and cook until translucent, about 5 minutes. Add the Sofrico and Pimentón or Cataluña (or both if you like), and stir well, cook for an additional minute.
Add the water, miso, and black-eyed peas and stir to mix. Cover loosely and cook on medium-low until the beans are tender and the liquid is reduced (about 30 minutes).
Season to taste with salt and serve with the collards.
Recipe Note
Recipe Notes
‡ alternatively you can use a small handful of chopped red and green pepper, a minced clove of fresh garlic, a bay leaf, and a teaspoon of tomato paste. Add an additional 4-5 minutes of cooking time once you add these.
• I find frozen black-eyed peas to be the easiest since I don't always want to make a bunch and the texture of canned ones leaves a bit to be desired. If you're starting from dry beans you can add a bit of Cataluña or Pimentón directly to the cooking liquid (use 4 cups water for about 1 cup of beans). When the beans are starting to become tender (about 40 minutes), save some of the cooking liquid and use it instead of water. Cook as above.
• If you'd like more heat, try adding our Blue Grass blend, some cayenne, or some hot sauce!
Questions? Contact christian@laboiteny.com
